For the Red Velvet Cookie Dough: - 160 grams all-purpose flour - 30 grams cocoa powder - 115 grams unsalted butter, softened - 100 grams granulated sugar - 100 grams brown sugar, packed - 30 ml milk - 1 teaspoon vanilla extract - Red food coloring (to desired color) - 80 grams mini chocolate chips
For the Cheesecake Filling: - 450 grams cream cheese, softened - 120 grams powdered sugar - 1 teaspoon vanilla extract - 480 ml heavy cream, whipped
For the Crust: - 150 grams chocolate sandwich cookies, crushed - 60 grams unsalted butter, melted
Directions:
1. Prepare the Crust: In a bowl, mix the crushed chocolate sandwich cookies with the melted butter. Press the mixture into the bottom of a springform pan. Refrigerate while preparing the other components.
2. Make the Red Velvet Cookie Dough: In a medium bowl, mix the all-purpose flour and cocoa powder. In a large bowl, beat the softened butter, granulated sugar, and brown sugar until creamy. Add the milk, vanilla extract, and red food coloring, mixing until well combined. Gradually add the dry ingredients and fold in the mini chocolate chips.
3. Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese with the powdered sugar and vanilla extract until smooth. Gently fold in the whipped heavy cream until fully combined.
4. Assemble the Cheesecake: Layer half of the red velvet cookie dough on top of the chilled crust. Spread the cheesecake filling evenly over the dough, then crumble the remaining cookie dough on top.
5. Chill: Refrigerate the cheesecake for at least 4 hours or overnight to set.
6. Serve: Slice the cheesecake and enjoy this delicious treat!
Enjoy your delightful Red Velvet Cookie Dough Cheesecake!
